A fine, pale-brown starch leached from ground acorns, the basis of Korea's dotori-muk. Whisked into water and simmered, it sets as it cools into a soft, quivering, faintly bitter brown jelly that is sliced and dressed with soy, sesame and chilli. Mildly nutty and astringent, it is prized as a light, low-calorie banchan and a lean-season mountain food across the Korean countryside.
Where it comes from
A starch leached from ground acorns, set into the soft brown jelly dotori-muk across rural Korea.
In the kitchen
Simmered with water and cooled to set the soft brown jelly dotori-muk, then sliced and dressed.
Nutrition (per 100g)
~340kcalCal
~4.0gProtein
~1.0gFat
~82.0gCarbs
~3.0gFiber
AI-estimated; model and run unavailable.
